Recent research indicates that we can forestall memory decline and promote brain health by eating ½-1 cup of berries per week. The health benefits from blueberries and strawberries were noted in a study published by the Annals of Neurology. However, the magic is in a little flavonoid called anthocyanidin (AN-tho-sigh-an-ah-din).
Anthocyanidin For Brain Health
Anthocyanidin is an aglycone or non-sugar flavonoid. Besides supporting brain health, this flavonoid has anti-oxidant, anti-platelet and anti-carcinogenic properties.
In the study 16,000 nurses’ nutritional habits were tracked over 20 years. The women who consistently ate berries slowed down cognitive decline by 1 ½ to 2 ½ years. Elizabeth Devore, an instructor in medicine at Brigham and Women’s Hospital, headed the study. She and her colleagues focused on berries because previous rodent studies indicated that anthocyanidin passes through the blood into brain tissues and concentrates in the hippocampus, which is responsible for memory and learning. For more details on this study see Time’s online article “Brain Food: Berries Can Slow Cognitive Decline”.
Best Berries To Prevent Memory Decline
Anthocyanidin is found primarily in the skin or outer layer of vibrant red, blue or purple pigmented fruits and vegetables. Strawberries and blueberries were the focus in the study, but you can also find this memory enhancing flavonoid in cranberries, blackberries, raspberries, cherries, and even in sea buckthorn berries.
To get this flavonoid from a vegetable source incorporate eggplant, purple potatoes, red or purple cabbage, red onions and even black rice into your diet.
If you would like to get your brain enhancing nutrients from sea buckthorn, then try our Revitalize and Renew Drink or go for Sibu Raw, which is our 100% sea buckthorn berry puree. Raw is unpasteurized and available exclusively through our website. Sibu’s sea buckthorn is organic, wild-crafted, and sustainably harvested through fair trade agreements with our harvesters in the Himalayas.